Combine beef, beef broth, diced tomatoes, chili powder, cumin, garlic, onion, apple cider vinegar, and bay leaves in an Instant Pot.

Cook on high pressure for 60 minutes, followed by a 10-minute natural pressure release, then quick release the remaining pressure.

Remove beef and shred with two forks.

Remove bay leaves from the sauce.

Blend the sauce until smooth.

Add shredded beef and blended sauce back to the Instant Pot.

To assemble the ramen, heat 1 1/2 cups of beef broth in the microwave for 2 minutes.

Add the heated broth to a Tapatío ramen container with noodles and cook for 3 minutes.

Stir in desired amount of beef birria and heat for another 3 minutes.

Enjoy!